How is it possible that we have not yet discussed Brownie Points?
The local bakery set up shop years ago as a mail-order operation. It also operates a teeny storefront in a warehouse district out by Mount Carmel East. The business bakes brownies that are particularly good for a particular sort of eater: the chunk fan.
It’s no secret that chunks are a distinct personal weakness. In pretty much any context, the more varied the texture, the more loveable something becomes. It’s true of ice cream, it’s true of cookies, and it’s certainly true of brownies. Brownie Points doesn’t just make brownies, it makes brownies with chunks of stuff in them. The best flavors boast dense, fudge-like bases, that become vehicles for copious candy consumption.
Case in point: The Kitchen Sink Brownie. The top layer of this version is an almost solid sheet of toffee, white and dark chocolate, plus butterscotch and peanut butter chips with a caramel drizzle. Too much? Impossible. The joys of wretched excess are grossly underestimated.
Curiously, even as a chunk fan, the Butterscotch Sensations Brownie inspired even more affection. The version has a butterscotch base, with butterscotch chips and a caramel drizzle. Its top crust takes on the form of something chunk-like too, especially when contrasted with the dense brownie core. It’s the full richness of the butterscotch flavor that makes it so very addictive.
There are lots of other flavors, including things with fruit, nuts, coconut or sprinkles. And for those who fail to appreciate the true value of chunky brownies, there are tamer flavor options such as Very Vanilla and Chocolate Fudge. The prices for individual brownies runs between three and four dollars. Gambling-types should investigate the outlet’s “edge” offerings: pans of various trimmed brownie edges for twenty dollars.
You can find it at 5712 Westbourne Avenue, or order online at www.browniepointsinc.com.